Vanilla pudding is easy to make, even if you don't have a boxed mix to work with. The simplest version uses vanilla extract and no eggs, but if you don't mind a slight culinary challenge, preparing vanilla pudding with eggs and real vanilla beans will create an even more delectable treat.

Steps

Method1

Easy Eggless Pudding

Heat the milk, sugar, and salt. In a medium saucepan, combine 2 cups (500 ml) of milk with the full amount of sugar and salt. Set the pan on the stove over medium-low heat.[2]

Nearly any variety of milk should work for this recipe, including whole, low-fat, and non-fat dairy milk. To make a vegan version, consider using soy milk or almond milk.

As the milk mixture heats up, you should occasionally stir it together with a whisk. Keep an eye on this saucepan; the milk should eventually bubble, but it should not be brought to a full boil.

2

Combine the cornstarch and remaining milk. Pour the remaining 1/2 cup (125 ml) of milk into a separate small bowl. Sprinkle the cornstarch over it, then whisk well to combine.

Continue whisking the mixture until the cornstarch fully dissolves and leaves behind no lumps. If there are lumps in the cornstarch slurry, there will be lumps in your pudding.

3

Add the cornstarch mixture to the simmering milk. Gradually pour the cornstarch slurry into the saucepan of steaming milk, whisking well to fully incorporate it.

Note that the sugar and salt should already be fully dissolved before you add the cornstarch slurry. If you can't tell whether or not the grains have dissolved, wait until milk in the saucepan begins to steam and bubble around the edges of the saucepan.

4

Continue cooking. Reduce the heat to low and cooking the pudding, stirring occasionally, for about 2 minutes or until it thickens.

Cornstarch requires and adequate amount of heat before it releases its thickening qualities. You need to continue stirring the pudding as it cooks, however, to prevent the cornstarch from forming lumps.

When ready, the pudding should be thick enough to coat the back of metal spoon without immediately running off.[3]

5

Stir in the vanilla extract. Remove the saucepan of pudding from the heat. Pour in the vanilla extract, then stir well to mix it in.

6

Strain the pudding. If you suspect that any lumps may have formed while making the pudding, pour it through a strainer and into a medium or large bowl.

This step won't always be necessary since it's quite possible to prepare vanilla pudding without cooking any lumps into it. If you feel confident about creating a smooth pudding, or if you don't mind a few lumps, you can pass this step and continue directly to the next.

7

Chill before serving. Pour the pudding into four individual serving dishes. Chill the dishes in a refrigerator for 1 or 2 hours, or until cool. Enjoy.

If you prefer room temperature pudding, you can place the saucepan or full bowl of pudding into a larger bowl filled halfway with water and ice, working carefully to avoid introducing excess water into the pudding. Chill it for 30 minutes or so in this ice bath, then serve in individual dishes once the pudding becomes lukewarm.[4]

Skin may form over the surface of the pudding as it cools down. To prevent this, consider pressing a sheet of plastic wrap over the surface of the pudding before chilling it in the refrigerator or ice bath.

Method2

Rich and Creamy Pudding

1

Combine the milk, salt, sugar, and vanilla bean. Combine 2 cups (500 ml) of milk with the full amount of salt, sugar, and vanilla bean seeds in a medium saucepan. Place the saucepan on the stove over medium heat and bring the mixture to a gentle simmer, stirring frequently.[5]

To maximize the richness of this pudding, use whole milk. Other varieties of milk will also work, however, including low-fat dairy milk, non-fat dairy milk, almond milk, and soy milk.

If you are using an actual vanilla bean for this recipe, split it open and scrape the seeds directly into the mixture during this step. If you are using vanilla extract, though, do not add it now; add it alongside the butter during a later step.

2

Whisk together the cornstarch and remaining milk. In a separate small bowl, whisk together the cornstarch with the remaining 1/2 cup (125 ml) of milk.

Continue whisking until the cornstarch dissolves and the slurry seems smooth. If there are any lumps in the cornstarch slurry, those lumps will end up getting into the pudding, too.

3

Add the egg yolks. Place the egg yolks in the cornstarch slurry and lightly beat them into the slurry using the whisk.

If you choose to use liquid egg yolks instead of freshly separated yolks, measure out 2 Tbsp (30 ml)[6] and beat them into the cornstarch slurry as usual.

4

Gradually combine the mixtures. Remove the saucepan from the heat once the milk begins to boil. Slowly pour the cornstarch slurry into the saucepan, whisking well and continuously to combine.

Since the cornstarch slurry has egg yolk in it, you need to work carefully so that the egg yolk does not over-coagulate and curdle. Adding the egg yolk slowly, thoroughly whisking as you add it, and keeping the entire mixture away from direct heat should help prevent curdling.

As you whisk in the cornstarch slurry, the pudding should already start thickening.

5

Cook for an additional minute. Return the saucepan to the stove and reduce the heat to low. Bring it to a gentle simmer and cook the pudding for another minute or two after that point.[7]

Stir frequently as the pudding continues cooking to prevent skin or lumps from forming.

This step should cook the egg yolks and cornstarch, causing the pudding to thicken up further. When ready, the pudding should be thick enough to coat the back of a metal spoon without running off.

6

Add the butter. Remove the saucepan from the heat again. Add the butter to the pudding, mixing well to incorporate it.[8]

If using vanilla extract instead of an actual vanilla bean, add the vanilla extract to the pudding during this step, as well.

7

Strain the pudding. If the pudding seems lumpy, you can push it through a strainer to catch and remove any lumps. Collect the smooth pudding in a medium to large bowl placed beneath the strainer.

This step can get messy and it isn't always necessary. If you don't think there are any lumps in your pudding, or if you don't mind biting into a few, consider skipping it.

8

Cover and chill before serving. Cover the pudding with plastic wrap and refrigerate it for about 2 hours, or until it feels cool. Spoon it into individual serving dishes and enjoy.

Note that you could also enjoy this pudding warm or at room temperature if desired. It should be thick enough even prior to refrigeration.